Crispy Croissant Recipe

Crispy Croissant recipe.

INGREDIENTS:

- 70 ml. Warm milk.
- 60 ml. Warm water.
- Flour.
- 7 gr. Dry yeast.
- 5 gr. Salt.
- 50 gr. Sugar.
- 60 gr. Butter for the inside of the dough.
- 100 gr. Butter for Kharmir snack.
- 1.5 tsp. Cocoa powder.
- Chocolate, jam, etc. to taste.


PREPARATION:

For 8 croissants, first 70 ml. warm milk and 60 ml. Add warm water to a bowl and add 7 gr. dry Yeast, 50 gr. Add powdered sugar and mix. After adding a little flour and mixing, softened at room temperature 60 gr. We add butter. Add flour and knead until the dough is medium soft. We separate a piece about the size of an egg from the finished dough and rest the main part of the dough in the refrigerator for 15 minutes. 1.5 tsp. add cocoa powder and knead until completely mixed, spread it to a thickness of about 0.5 cm and leave it alone in the refrigerator.
We took our main dough from the refrigerator and cut it into a rectangle of 1 cm. spread it thickly. 100 gr softened at room temperature. Spread the butter on the dough in parts according to the order shown. And the 2nd time we rest in the refrigerator for 15 minutes.
After 15 minutes, we take our dough out of the refrigerator for the second time and fold it several times. And for the 3rd time, we rest again in the refrigerator for 15 minutes.
After 15 minutes, we repeat the spreading and folding again, and wait another 15 minutes in the refrigerator.
NOTE: You can make Croissants more fragile and layered by repeating the folding-spreading process and the amount of oil rubbed between the layers of the dough.
After 15 minutes, layer our base dough and cocoa dough on top of each other into a 6-7mm rectangle as shown. We spread it in thickness and cut it into triangular parts. We put chocolate or jam in the triangular parts we cut and twist them as shown. We cook for 20 minutes in an upside-down oven preheated to 180 degrees Celsius. After cooking, you can use clarified butter and sugar syrup to make the top shine.

Bon Appetit!